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Topic: Pizza Napoletana in Pictures (Read 8768 times)

As a tradition, I always bake a Margherita pizza as the first pizza of the night. I always find it so compelling that such simple ingredients can combine for such a complex, delicious, elevating experience. Thought I'd share this sequence of shots.

Hey guys, thanks for the compliments. TXCraig1 - I like to have a little bit of basil with every bite!

For the details:100% Caputo 00 flour, 65% hydration, 2% salt, .6% ADY, mixed in KA stand mixer for 8 minutes, 4 stretch and folds with 10 min rest between each, bulk rise in the fridge for 24 hours, balled, back into the fridge for 20 hours, re-balled and proofed at room temp for 3 hours. The toppings are Strianese San Marzano tomatos and imported Italian buffalo mozzarella. Oven temp was about 800 degrees on the floor and the bake time was 1.5 - 2 min. Basil was fresh in the pot from Trader Joes.

Like the Basil also ! Craig is you could see the bushell of basil I get for $6 bucks at the RD you would flip I only use about 1 /10th of it per party doing the pesto thing with rest because I like it fresh but supermarlet $3.99 for a 2X3" container come on my bushelll would do 30 of these at least for $6 ? Mine is growing nice now finally !